Lemon garlic pasta

Based on a recipe from Jessica H. Thanks Jessica!

Bowl of spaghetti with edamame, lemon, chilli and vegan parmesan.

Ingredients

200g pasta

4 cloves garlic

¼ teaspoon chilli flakes

½ cup lemon juice

Zest of 2 lemons

1 cup frozen edamame

3 tablespoons olive oil

½ teaspoon salt

 Angel Food parmesan

Instructions

1.        Cook pasta according to the directions on the package.

2.        While pasta is cooking, peel the garlic and chop it roughly. Set aside.

3.        Zest the lemons (you could use a fine grater or a lemon zester; my preferred way is to use a vegetable peeler then chop the strips finely with a big knife) and squeeze the juice. Set aside.

4.        Put the edamame in a heat proof bowl or jug and pour over boiling water to defrost them.

5.        Heat the oil in a pot or frying pan on medium heat.

6.        Add the garlic and chilli flakes, and cook for a couple of minutes, stirring constantly. You don’t want the garlic to colour because it will be bitter.

7.        Add the lemon zest and juice, and salt, and remove from the heat.

8.        Drain the pasta and the edamame and put them both in the pot you cooked the pasta in.

9.        Pour over the lovely lemon-y garlicky mix from the other pan.

10.  Stir gently to mix, and check for seasoning.

11.  Serve topped with liberal amounts of Angel Food parmesan.

Notes

You could use other pulses but I like edamame in this dish for its pop of colour.

This dish is delicious hot but also works cold, as a pasta salad.

We used birds eye chilli flakes which are HOT! If you’ve got milder chilli flakes you may want to increase the amount.